Buffalo Turkey Meatballs
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 165
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 60
- Sodium
- 202
- Total: 30 min
- Active: 20 min
Ingredients
Cooking spray
1 pound ground turkey
1 cup panko
1 large egg
1/4 cup grated onion (from about 1/2 medium onion)
3/4 cup Buffalo sauce, such as Frank’s RedHot
1/4 cup crumbled blue cheese
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 tablespoons hot honey
2 tablespoons unsalted butter
2 scallions, thinly sliced
2 stalks celery, cut into small sticks
Directions
- Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
- Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
- Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.